Where Food and Fitness Meet

Main Menu

Green Spring Pea Coconut Curry

You can really taste the flavors of spring and early summer with sweet garden peas and pea shoots. The warm coconut curry offers an ideal counterpoint.

1 13.5-oz. can coconut milk

½ cup chicken stock

2 teaspoons green curry paste

1 pint of fresh spring peas or ½ bag frozen

1 tablespoon sugar (brown, cane, or coconut)

1 tablespoons fish sauce

½ pound boneless, skinless chicken breast, cubed

2 tablespoons line juice

½ cup pea shoots

¼ cup cilantro leaves

1 lime, cut into wedges

Place coconut milk and chicken stock in a pot and cook over medium-high heat for about 3 minutes. Whisk in curry paste and add half of the peas, along with sugar and fish sauce; cook another 3 minutes.

Pour mixture into a blender (or use a handheld blender) and blend until smooth. Return to pot and heat again over medium high (Don’t boil).